Slap Up Pork Sausage Breakfast

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Serve a ‘slap up’ breakfast for two with this full English with a twist – the perfect start to any day.

Prep time: 15 mins

Cook time: 25 mins

Serves: 2

Cooking Skill: Not Too Tricky

Ingredients

4 rashers dry cured premium bacon
4 premium pork chipolata sausages
1 small bloomer loaf
2 eggs
Olive oil
Mushrooms and cherry tomatoes

Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.   Take a small bloomer loaf and cut in ½ lengthways.  Lay onto a foil lined baking tray.

Step 2

Lay the rashers of bacon over bread. Add the sausages and crack the eggs into the centre of the two sausages.

Step 3

Drizzle with olive oil and season. Add the mushrooms and cherry tomatoes.

Step 4

Scrunch foil around outside of loaf and bake for 20-30 minutes.

Step 5

Serve with extra mushrooms and cherry tomatoes and ketchup of your choice.

Method

Step 1

Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.   Take a small bloomer loaf and cut in ½ lengthways.  Lay onto a foil lined baking tray.

Step 2

Lay the rashers of bacon over bread. Add the sausages and crack the eggs into the centre of the two sausages.

Step 3

Drizzle with olive oil and season. Add the mushrooms and cherry tomatoes.

Step 4

Scrunch foil around outside of loaf and bake for 20-30 minutes.

Step 5

Serve with extra mushrooms and cherry tomatoes and ketchup of your choice.

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